missdeeskitchen%6001-13-1013102017.jpg missdeeskitchen%6001-13-1013102014.jpg missdeeskitchen%6001-13-1013102013.jpg missdeeskitchen%6001-13-1013102012.jpg missdeeskitchen%6001-13-1013102011.jpg missdeeskitchen%6001-13-1013102010.jpg missdeeskitchen%6001-13-1013102009.jpg missdeeskitchen%6001-13-1013102008.jpg missdeeskitchen%6001-13-1013102007.jpg missdeeskitchen%6001-13-1013102006.jpg missdeeskitchen%6001-13-1013003005.gif missdeeskitchen%6001-13-1013102005.jpg missdeeskitchen%6001-13-1013102004.jpg
t
missdeeskitchen%6001-13-1013102003.jpg
Back to the Top
Click for May, 2018
Go to previous page
Go to Index page
To enhance a chocolate cake or brownie recipe, substitute cold brewed coffee for the same amount of water called for in the recipe…..An awesome combination !!!
Looking for a new “side” dish to serve your family or take to a covered dish affair?
This month we’d like to share this delicious “Yellow Squash Dressing” recipe. Different from the Southern squash casserole, you don’t cook the squash, just blanch it a bit. If you like this as much as we do, you might want to serve it at  holiday dinners instead of traditional Southern cornbread dressing. Fortunately in the South we find fresh yellow squash in our super markets year round. Bon Appetit!!

Yellow Squash Dressing

 

1 lb. yellow summer squash

1, 8.5-oz. pkg. Jiffy Corn Muffin Mix

 4 cups of chopped fresh yellow crookneck squash

    (about 3 or 4 medium size)

½ cup water

1 stick (½ cup) butter

1½ cups Trinty Blend Birdseye Recipe Ready, (chopped green bell pepper, celery and onions)  in the frozen vegetable dept.

1 (10,75-oz.) can Campbell’s Cream of Chicken soup

1 cup whole milk

1 tsp. salt

½ tsp. black pepper

 

   Prepare corn muffin mix as directed on package. Cool, crumble and set aside in large bowl. Rinse and dry the squash; coarsely chop and measure out 4 cups. Bring the water to a boil and cook the squash just until crisp tender. About 3 to 5 minutes, drain. You’ll now have 3 cups. Do not mash!.

   In a large skillet melt the stick of butter over high heat and add the vegetables and just saute until tender. Add the sautéed vegetables along with the squash to the crumbled corn bread, stirring lightly until well combined.

   In a small bowl whisk the undiluted soup, milk, salt and black pepper together. Spoon mixture into a lightly greased  11x7-inch or 9-inch square baking dish. Bake at 350 degrees,uncovered for 45 minutes. Makes 8 servings.

 

Note: You can use fresh vegetables, ½ cup each chopped bell pepper, celery and onions.

Recipe Archives
April, 2018